Dinner Features November 14

Appetizers:

Kale Vegetable Dumplings

Pan-seared dumplings stuffed with vegetables and kale served over wild greens and drizzled with a sesame soy sauce

Beer Battered Pufferfish

Northern puffer, or “chicken wings of the sea”, in a crisp beer batter served with fries and a side of remoulade sauce

Entrees:

Vegetable Lasagna

This vegetarian lasagna is made with pasta, fresh vegetables, tofu and marinara sauce, served with a salad

Chicken & Eggplant Rossa

Boneless chicken breast sautéed with eggplant, tomatoes, mushrooms, artichoke hearts and olives in a garlic basil marinara sauce, served over pasta    

Montréal T-bone Steak

Montréal seasoned char grilled T-bone topped with fresh mozzarella and tomatoes, finished with a Marsala mushroom sauce and served with a twice baked potato   

Shrimp & Garlic Seafood over Pasta

Jumbo shrimp, haddock, chopped clams and surimi crabmeat sautéed in a garlic white wine sauce, served over pasta

Scallops & Tomato Verde 

Sea Scallops sautéed with tomatoes, fresh spinach, zucchini and broccoli in a garlic lemon white wine sauce, served over pasta

Stuffed Mahi Mahi

Fresh broiled mahi mahi stuffed with surimi crabmeat, spinach and sun dried tomatoes drizzled with a dill cream sauce and served over asparagus spears with a side of rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter